Go Back
Rava kachori

Recipe card for rava kachori

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Snacks
Cuisine Indian
Servings 4 servings


For potato stuffing

  • 2 tbsp oil
  • ¼ tsp hing
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp ginger paste
  • 1 tbsp green chilli paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp black pepper powder
  • ½ tsp sugar
  • 1 tsp gram flour
  • 1 cup or 3 medium size boiled and mashed potatoes
  • ¼ cup boiled green peas
  • Salt to taste
  • ½ tsp amchur powder
  • 1 tsp kasuri methi
  • ¼ tsp garam masala

For rava dough

  • 2 cup water
  • ¼ tsp ajwain
  • Salt to taste
  • 1 tsp oil
  • 1 cup fine rava
  • ½ tsp ghee

Other ingredient

  • Oil for deep frying


Making potato stuffing

  • Heat oil in a wok, add jeera and allow it to splutter, add hing, crushed coriander seeds, saunf, ginger, and green chillies, Sauté for a minute.
  • Add red chilli powder, coriander powder, black pepper powder, sugar, and gram flour, cook for a minute.
  • Add boiled potatoes, green peas, and salt to taste, mix well, and lightly mash the potatoes, stir and cook for 4-5 minutes.
  • Add kasuri methi, garam masala, and amchur powder, mix well.
  • Cool down the mixture completely, take a large spoonful of mixture and shape it into balls.

Making rava dough

  • firstly prepare suji dough by boiling 2 cup water, ¼ tsp ajwain, ¼ tsp salt, and 1 tsp oil.
  • once the water comes to a boil; add rava slowly, stirring continuously in another hand.
  • transfer the cooked rava into a bowl and cool slightly.once the rava is warm knead well till the rava dough turns soft and smooth.

Making kachori

  • Then grease hand with oil and pinch a ball-sized dough. Flatten slightly and pressing from sides form a cup.
  • Now stuff a tbsp of aloo stuffing in centre. get the sides together and pinch to seal. Roll it into a round shape.
  • Heat oil and Fry the kachori on medium flame, or you can cook it on appe pan.
  • finally, serve rava kachori hot with green chutney.


  • The addition of gram flour (besan) in stuffing absorbs all moisture from potatoes and makes kachori stuffing dry.
  • cook rava till it becomes smooth and dry.
  • knead kachori dough when it is slightly hot.